Last year, I was asked to teach a class on making Pecan Logs in Relief Society. The pecan logs I usually make are kind of complicated and unless you really enjoy making candy or really love pecan logs, I don't think you will ever make them. So I came up with a much easier version. They aren't quite as good, but they are really delicious for the amount of work that goes in to them. Last night I taught the Young Women in my ward how to make them. They all loved them and had a great time making them.
I bought the instant fondant mix at Bakers Cash and Carry in Murray. I have never seen it anywhere else. I think they buy it in bulk and repackage it there. So, if you don't live in the Salt Lake area, it might be hard to find, thus making these Pecan Logs hard to make.
Easy Pecan Logs
1/2 cup instant fondant mix (available at Bakers Cash & Carry)
1 Tbsp. butter (softened)
1 teaspoon cream (maybe a little more)
2 drops real vanilla
3-4 ounces pre made caramel (Peter's brand is good, also available at Bakers Cash & Carry)
Pecan halves
Put first four ingredients in a small ziplock bag. Knead until smooth. It should be about the consistency of play dough. If it is too stiff add a few drops of cream until the right consistency is reached. If it is too runny, add a little fondant mix. Remove from the bag and roll into a rope about 1 inch thick and 4 or 5 inches long.
With a rolling pin, roll the caramel into a flat rectangle about 1/8-1/4 inch thick. Place in the microwave for about 4 seconds.(on a piece of parchment paper) Press pecan halves into the caramel, round side up in rows. Leave about a half inch along the side without pecans. Let cool slightly. Wrap the caramel around the fondant rope overlapping to cover the part without pecans. press edge together. Store in fridge until about a half hour before serving. Slice and serve. It will go hard in the fridge and will crack when you try to slice it. So let it return to room temperature be slicing.
Thursday, December 3, 2009
Tuesday, November 24, 2009
Grandma Martin's Fruit Salad
Thanksgiving at Allan's house, when he was growing up, was different than Thanksgiving at my house. Allan's mother would always have Turkey for dinner and a couple of different pies for dessert. She always had pumpkin pie and mincemeat pie (Allan's dad loves mincemeat). But other than that it was pretty much like her typical Sunday Dinner.
At my house, on the other hand, my mom put out everything. We never had anything that was really fancy. But the table was full of food. My mom opened a can of every kind of vegetable she had. There was always a plate of cheese. Lots of pumpkin pies. There were yams, and just about anything else my mom could find. And there was always fruit salad.
I think fruit salad must have been a Kendell thing. Because whenever we had Thanksgiving with my Aunts, there were always a couple of different bowls of the same fruit salad. Now when we celebrate Thanksgiving with my sisters, there are still always 2 or 3 bowls of the same fruit salad (with a few variations).But I still love fruit salad. I just don't think it is Thanksgiving without it.
Grandma Martin’s Fruit Salad
4-5 apples (different varieties) chopped
1-2 bananas sliced
Seeds of 1 pomegranate (optional)
Grapes cut in half
Any other fresh fruit you like (pears, strawberries, kiwi, etc.)
Chopped nuts (very optional)
1 can fruit cocktail (drain and reserve fluid)
1 can pineapple chunks or tidbits (drain and reserve fluid)
1 can mandarin oranges (drain and reserve fluid)
1/3 cup sugar (brown or white)
2 heaping Tablespoons corn starch
1 cup cream
Mix sugar and cornstarch in a pot, add fruit juices from canned fruit. Heat until thick and clear. Let cool.
Whip cream, fold in thickened fruit juice.
Gently fold into mixed fruits. Chill.
At my house, on the other hand, my mom put out everything. We never had anything that was really fancy. But the table was full of food. My mom opened a can of every kind of vegetable she had. There was always a plate of cheese. Lots of pumpkin pies. There were yams, and just about anything else my mom could find. And there was always fruit salad.
I think fruit salad must have been a Kendell thing. Because whenever we had Thanksgiving with my Aunts, there were always a couple of different bowls of the same fruit salad. Now when we celebrate Thanksgiving with my sisters, there are still always 2 or 3 bowls of the same fruit salad (with a few variations).But I still love fruit salad. I just don't think it is Thanksgiving without it.
Grandma Martin’s Fruit Salad
4-5 apples (different varieties) chopped
1-2 bananas sliced
Seeds of 1 pomegranate (optional)
Grapes cut in half
Any other fresh fruit you like (pears, strawberries, kiwi, etc.)
Chopped nuts (very optional)
1 can fruit cocktail (drain and reserve fluid)
1 can pineapple chunks or tidbits (drain and reserve fluid)
1 can mandarin oranges (drain and reserve fluid)
1/3 cup sugar (brown or white)
2 heaping Tablespoons corn starch
1 cup cream
Mix sugar and cornstarch in a pot, add fruit juices from canned fruit. Heat until thick and clear. Let cool.
Whip cream, fold in thickened fruit juice.
Gently fold into mixed fruits. Chill.
Monday, November 23, 2009
Funeral Potatoes
In the past two days, both Charis & Rosalie have asked me for the recipe for funeral potatoes. I'm not sure why. Maybe they have been talking to each other. I just boil the potatoes for a couple of minutes before I grate them. They still need to be firm, not soft, or they will go mushy.
Funeral Potatoes
6 potatoes (or more)
3 green onions
2 cups medium cheddar cheese (grated)
1 can cream of chicken soup
1 cup sour cream
2 cups crushed cornflakes.
Boil and grate potatoes. Toss lightly with other ingredients (except corn flakes).
Place in 9x13 pan and sprinkle cornflakes on top.
Bake 30 minutes at 350º.
Funeral Potatoes
6 potatoes (or more)
3 green onions
2 cups medium cheddar cheese (grated)
1 can cream of chicken soup
1 cup sour cream
2 cups crushed cornflakes.
Boil and grate potatoes. Toss lightly with other ingredients (except corn flakes).
Place in 9x13 pan and sprinkle cornflakes on top.
Bake 30 minutes at 350º.
Baguette Crackers
I serve these crackers with Artichoke Dip. They are good just to nibble on as well.
Baguette Crackers
1 -2 loaves Baguette bread
Good quality olive oil
Slice baguette into 1/4 inch slices. Brush both sides with olive oil.
Bake at 250º for about ½ hour. Increase heat to 350º. Continue baking for an additional 5 -10 minutes until golden brown (light). Watch carefully during the last few minutes to prevent from burning.
Baguette Crackers
1 -2 loaves Baguette bread
Good quality olive oil
Slice baguette into 1/4 inch slices. Brush both sides with olive oil.
Bake at 250º for about ½ hour. Increase heat to 350º. Continue baking for an additional 5 -10 minutes until golden brown (light). Watch carefully during the last few minutes to prevent from burning.
Artichoke Spinach Dip
Whenever I make this, people comment on how yummy it is. However, it never seems to get gone. Maybe that's because I only ever serve it when there is a lot of other good food to eat, too. Maybe if it was the only thing that was served it would all get eaten. Who knows? At any rate, it is really good. We usually have it at Thanksgiving and Christmas. I serve it with baguette crackers.
Artichoke Heart Dip
(with Spinach)
8 oz. cream cheese softened
4 oz. parmesan cheese (pie wedge fresh)
1 cup mayonnaise
1 small can chopped chilies
1 14 oz. can artichoke hearts (chopped)
1 package (10 oz.) frozen chopped spinach (let thaw and then squeeze out the water) This is optional but delicious.
mix together and bake 20 minutes at 400º.
Serve with tortilla chips or Baguette Crackers
Artichoke Heart Dip
(with Spinach)
8 oz. cream cheese softened
4 oz. parmesan cheese (pie wedge fresh)
1 cup mayonnaise
1 small can chopped chilies
1 14 oz. can artichoke hearts (chopped)
1 package (10 oz.) frozen chopped spinach (let thaw and then squeeze out the water) This is optional but delicious.
mix together and bake 20 minutes at 400º.
Serve with tortilla chips or Baguette Crackers
Friday, November 20, 2009
Peanut Brittle
A few years ago, while we were at the park celebrating Cuyler's 16th birthday, Cuyler got really sick. He itched really bad. By the time we got home, he threw up, and couldn't see. He couldn't even walk to the car to take him to the hospital. Craig and Allan had to help him. We found out that he was having Anaphalactic Shock. He is allergic to all tree nuts. That pretty much rules out most of the candy that I make for the holidays from his diet. Consequently, a couple of years ago, I started making Peanut Brittle. He's not allergic to peanuts.
Allan really likes this recipe because it doesn't stick to your teeth as badly as some others do.
Peanut Brittle
1 cup light corn syrup
2 cup granulated sugar
2 Tablespoon butter
2 cups raw peanuts
½ teaspoon salt
1 cup water
1 heaping teaspoon baking soda
Put all the ingredients, except the peanuts and soda, in a deep sauce pan. Put on medium heat stirring constantly until sugar dissolves. Now add the peanuts. Stirring at all times, take mixture to 285 (at our altitude). Remove form heat and stir in baking soda. Now pour out on a greased cookie sheet. Tip the cookie sheet to thin slightly (unless you like it thick, then don’t tip the cookie sheet). Let cool and break into bite sized pieces.
Allan really likes this recipe because it doesn't stick to your teeth as badly as some others do.
Peanut Brittle
1 cup light corn syrup
2 cup granulated sugar
2 Tablespoon butter
2 cups raw peanuts
½ teaspoon salt
1 cup water
1 heaping teaspoon baking soda
Put all the ingredients, except the peanuts and soda, in a deep sauce pan. Put on medium heat stirring constantly until sugar dissolves. Now add the peanuts. Stirring at all times, take mixture to 285 (at our altitude). Remove form heat and stir in baking soda. Now pour out on a greased cookie sheet. Tip the cookie sheet to thin slightly (unless you like it thick, then don’t tip the cookie sheet). Let cool and break into bite sized pieces.
Thursday, November 19, 2009
Divinity
When I was little, my mom used to make divinity every Christmas. I thought it was the greatest candy in the world. Sometimes she put walnuts in it. Sometimes she put crushed candy canes in it. She aways put red or green food coloring in it to make it festive. Allan's mom made good divinity, too. I never got my mom's recipe. I don't think she actually had one, she never used a recipe for anything. I tried a few times to make it when I was first married, but it never worked. It was always either to runny or crystally.
Last year I found this recipe on the internet and it actually worked for me.
Divinity
Ingredients:
4 cups sugar
1 cup white corn syrup
3/4 cup cold water
3 egg whites
1 teaspoon pure vanilla
2 cups chopped pecans
Directions:
In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard ball stage.
While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 253º F (at this altitude), carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.
Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy. After you spoon the cooked sugar and nuts onto the waxed paper, you're done. Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.
Last year I found this recipe on the internet and it actually worked for me.
Divinity
Ingredients:
4 cups sugar
1 cup white corn syrup
3/4 cup cold water
3 egg whites
1 teaspoon pure vanilla
2 cups chopped pecans
Directions:
In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard ball stage.
While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 253º F (at this altitude), carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.
Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy. After you spoon the cooked sugar and nuts onto the waxed paper, you're done. Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.
Wednesday, November 18, 2009
Pecan Logs
When Allan worked at Palmer & Wilding, his boss's wife gave me this recipe. She always layed the Pecans very neatly end to end and side by side on the cookie sheet. Her pecan logs were always beautiful. I, on the other hand, just use chopped pecans. It's easier, and I rarely give them as gifts. When you slice them up to serve them, you can't tell the difference. Pecan Logs are probably the hardest candy I ever make (other than turtles that are basically the same recipe). You really have to make tw different kinds of candy. The fondant center is a little tricky. Use a flat wooden spatula to beat it. They are delicious.
Pecan Logs
Centers:
3 cups sugar
1 T. light corn syrup
1 cup cream
dash salt
3 T. butter
1 t. vanilla
Mix all ingredients except vanilla. Cook slowly, bring to boil. Cook to soft-firm ball stage(235º at this altitude on my thermometer). Pour out on a marble slab, add vanilla, beat until solid then knead until smooth. Divide into four pieces and roll into ropes. Wrap in plastic until ready to use.
Caramel:
8 to 12 oz. pecans
2 cups sugar
2 cups cream (1 + 1 cup)
¾cup dark corn syrup
½ cup butter
1 t. vanilla
Spray cookie sheet with PAM. Spread pecans (or cashews) on cookie sheet. Mix all ingredients except 1 cup cream and vanilla. Stir and cook to a boil. Slowly stir in one cup of cream so boil doesn’t stop. Cook slowly while stirring to firm ball (238º at this altitude on my thermometer). Remove from heat and stir in vanilla. Pour over nuts. Let cool. Cut caramel into 4 strips. Wrap around fondant rolls.
Pecan Logs
Centers:
3 cups sugar
1 T. light corn syrup
1 cup cream
dash salt
3 T. butter
1 t. vanilla
Mix all ingredients except vanilla. Cook slowly, bring to boil. Cook to soft-firm ball stage(235º at this altitude on my thermometer). Pour out on a marble slab, add vanilla, beat until solid then knead until smooth. Divide into four pieces and roll into ropes. Wrap in plastic until ready to use.
Caramel:
8 to 12 oz. pecans
2 cups sugar
2 cups cream (1 + 1 cup)
¾cup dark corn syrup
½ cup butter
1 t. vanilla
Spray cookie sheet with PAM. Spread pecans (or cashews) on cookie sheet. Mix all ingredients except 1 cup cream and vanilla. Stir and cook to a boil. Slowly stir in one cup of cream so boil doesn’t stop. Cook slowly while stirring to firm ball (238º at this altitude on my thermometer). Remove from heat and stir in vanilla. Pour over nuts. Let cool. Cut caramel into 4 strips. Wrap around fondant rolls.
Tuesday, November 17, 2009
Pumpkin Pie
Margaret told me many years ago that the recipe on the Libby's pumpkin can was the best there was. I agree. Of all the recipes for a regular pumpkin pie, I have tried, it is the best. And I like regular pumpkin pie better than any other kinds.
Sometimes I make it with fresh pumpkin. I just cook the pumpkin in the microwave until it is soft, then put it through the blender until it is smooth. I think pumpkin pie made from fresh pumpkin is even better than pie made from canned pumpkin. However, it is runnier so you will need to cook it a little longer.
Libby's Pumpkin Pie
4 eggs slightly beaten
1 29 oz can (3 cups) pumpkin
1 1/2 cup sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
2 cans (13 oz. each) evaporated milk (or 3 1/2 cups half and half)
2 9" unbaked pie shells
Preheat oven to 425. Combine ingredients in order. Divide evenly into shells. Bake 15 minutes. Reduce temperature to 350 and bake an additional 45 minutes or until a knife inserted into the center of each pie comes out clean.
Sometimes I make it with fresh pumpkin. I just cook the pumpkin in the microwave until it is soft, then put it through the blender until it is smooth. I think pumpkin pie made from fresh pumpkin is even better than pie made from canned pumpkin. However, it is runnier so you will need to cook it a little longer.
Libby's Pumpkin Pie
4 eggs slightly beaten
1 29 oz can (3 cups) pumpkin
1 1/2 cup sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
2 cans (13 oz. each) evaporated milk (or 3 1/2 cups half and half)
2 9" unbaked pie shells
Preheat oven to 425. Combine ingredients in order. Divide evenly into shells. Bake 15 minutes. Reduce temperature to 350 and bake an additional 45 minutes or until a knife inserted into the center of each pie comes out clean.
Monday, November 16, 2009
See's Fudge
I got this recipe from Emma before I got married. One Christmas when Allan was on his mission, I went to Emma's house to make candy. We made all kinds of things. I took a big platter of it to Allan's family for Christmas. I don't remember what else we made. But they were all duly impressed, and consequently allowed me to marry into the family.
We made this fudge and molded it into hearts and dipped it in chocolate for Charis's wedding and for Valentines day. We are going to try Christmas Trees this year. If it works, I'll post a picture of them later.
When we had our neighborhood candy making class a few years ago, we experimented adding different things to the fudge after it had cooled slightly.
See's Fudge
1 large can evaporated milk
3 12 oz. packages chocolate chips
1/2 lb. margarine
4 1/2 cups sugar
1 8 oz. jar marshmallow cream
1 t. vanilla
chopped nuts (optional)
Combine all ingredients, except milk and sugar in a bowl and set aside. Mix milk and sugar in a sauce pan. Cook for 7 minutes at a full rolling boil. Pour over other ingredients and stir until smooth. Pour into a 9x13 pan. Refrigerate until firm.
Add in other ingredients after fudge has cooled to room temperature if desired.
Add ins:
Orange melts (chopped or slightly melted)
Mint Melt (chopped or slightly melted)
Dried Berries
Raisins
Skor toffee bits
White chocolate chips
Butterscotch chips
Mini Marshmallows
Chopped Peanut Butter cups
Macadamia Nuts
Mini M&M's
Coconut
Crushed Candy Canes
We made this fudge and molded it into hearts and dipped it in chocolate for Charis's wedding and for Valentines day. We are going to try Christmas Trees this year. If it works, I'll post a picture of them later.
When we had our neighborhood candy making class a few years ago, we experimented adding different things to the fudge after it had cooled slightly.
See's Fudge
1 large can evaporated milk
3 12 oz. packages chocolate chips
1/2 lb. margarine
4 1/2 cups sugar
1 8 oz. jar marshmallow cream
1 t. vanilla
chopped nuts (optional)
Combine all ingredients, except milk and sugar in a bowl and set aside. Mix milk and sugar in a sauce pan. Cook for 7 minutes at a full rolling boil. Pour over other ingredients and stir until smooth. Pour into a 9x13 pan. Refrigerate until firm.
Add in other ingredients after fudge has cooled to room temperature if desired.
Add ins:
Orange melts (chopped or slightly melted)
Mint Melt (chopped or slightly melted)
Dried Berries
Raisins
Skor toffee bits
White chocolate chips
Butterscotch chips
Mini Marshmallows
Chopped Peanut Butter cups
Macadamia Nuts
Mini M&M's
Coconut
Crushed Candy Canes
Thursday, November 12, 2009
Sugar Rosasted Almonds
These are similar to the nuts that they sell from kiosks, in the malls, at Christmas time. They smell really good and are really good when they are warm. Even though they are better when they are warm, they are still yummy when they aren't.
Josh brought home a bottle of Cardamom from his mission in Finland. They use it in a bread called Pulla. It is a rather popular spice in Scandinavian countries. I had never had Cardamom before. I really like Cardamom. I put it in lots of things I put cinnamon in. It smells really good too. It's a little pricey but well worth it. If you've never tried it, do. It's one of my favorites!!!
Sugar Roasted Almonds
2 1/2 cups unblanched whole almonds (13 oz)
1 1/4 cup granulated sugar
1/3 cup water
1 teaspoon cinnamon
1/2 teaspoon cardamom (optional)
Heat oven to 350 degrees. Toast almonds for 15 minutes on a baking sheet. In a medium saucepan, combine sugar, water, almonds and spices. Cook, stirring constantly, until sugar becomes golden and granular and almonds are completely coated and separated. Pour nuts onto cooling rack over a cookie sheet and separate.
Josh brought home a bottle of Cardamom from his mission in Finland. They use it in a bread called Pulla. It is a rather popular spice in Scandinavian countries. I had never had Cardamom before. I really like Cardamom. I put it in lots of things I put cinnamon in. It smells really good too. It's a little pricey but well worth it. If you've never tried it, do. It's one of my favorites!!!
Sugar Roasted Almonds
2 1/2 cups unblanched whole almonds (13 oz)
1 1/4 cup granulated sugar
1/3 cup water
1 teaspoon cinnamon
1/2 teaspoon cardamom (optional)
Heat oven to 350 degrees. Toast almonds for 15 minutes on a baking sheet. In a medium saucepan, combine sugar, water, almonds and spices. Cook, stirring constantly, until sugar becomes golden and granular and almonds are completely coated and separated. Pour nuts onto cooling rack over a cookie sheet and separate.
Wednesday, November 11, 2009
Candy Making Tips
After many years of making candy, I have learned a few things. I don't claim to be an expert. But I have come up with a few tips that work for me.
Candy Making Tips
Always check your candy thermometer in boiling water to see what the boiling temperature of water is. Determine the difference between the temperature on your thermometer and 212 degrees (the temperature of boiling water at sea level). Then subtract that difference from the temperature that the recipe you are using calls for. The cooking temperature at higher altitudes is lower than it is at sea level (up to 10 degrees or more) and all thermometers are different. Most recipes are written for sea level. If you don't make the adjustment, your candy may be overdone. You may have to experiment.
Always use a heavy pan to make candy. Don't use a pan that has hot spots.
If the recipe calls for butter, use butter. Don't try to substitute margarine or another imitation butter.
Never, never, never scrape the sides of the pan as you pour it out. It can cause your candy to crystallize.
If there are sugar crystals on the side of the pan, wash them down with a wet pastry brush or wt cloth or paper towel a few minutes before the candy is done.
Butter and cream can both be frozen. When they are used in cooked item they work just fine. I haven't had great luck whipping previously frozen cream.
Candy gets very hot. Always use a wooden spoon with a long handle. Metal spoons can burn you and plastic mixing spoons will melt.
Always use high quality ingredients. Remember you candy will only be as good as what goes into it.
Always measure accurately. Remember that candy making is a science as well as an art. It involves chemical reactions and physical properties changing. Proportions matter.
Candy Making Tips
Always check your candy thermometer in boiling water to see what the boiling temperature of water is. Determine the difference between the temperature on your thermometer and 212 degrees (the temperature of boiling water at sea level). Then subtract that difference from the temperature that the recipe you are using calls for. The cooking temperature at higher altitudes is lower than it is at sea level (up to 10 degrees or more) and all thermometers are different. Most recipes are written for sea level. If you don't make the adjustment, your candy may be overdone. You may have to experiment.
Always use a heavy pan to make candy. Don't use a pan that has hot spots.
If the recipe calls for butter, use butter. Don't try to substitute margarine or another imitation butter.
Never, never, never scrape the sides of the pan as you pour it out. It can cause your candy to crystallize.
If there are sugar crystals on the side of the pan, wash them down with a wet pastry brush or wt cloth or paper towel a few minutes before the candy is done.
Butter and cream can both be frozen. When they are used in cooked item they work just fine. I haven't had great luck whipping previously frozen cream.
Candy gets very hot. Always use a wooden spoon with a long handle. Metal spoons can burn you and plastic mixing spoons will melt.
Always use high quality ingredients. Remember you candy will only be as good as what goes into it.
Always measure accurately. Remember that candy making is a science as well as an art. It involves chemical reactions and physical properties changing. Proportions matter.
Tuesday, November 10, 2009
Butter Toffee
Thanksgiving and Christmas are quickly approaching. At my house that means it's time to start making goodies. Partly for the holidays and partly for Festival of Trees. Every year, for about ten years, we've spent the Saturday and Monday after Thanksgiving making candy for the Festival of Trees. Sometimes Allan helps me. Sometimes one or two of my kids help me. Occasionally my sisters help and one year my niece, Liz, even came and helped me.
We usually make Toffee, Turtles, Mints and Popcorn balls. Sometimes I make Sugared Almonds.
This year we are going to try to make little chocolate covered Fudge Christmas Trees. Charis and I have made Hearts and Eggs several times for Valentines and Easter. But we've never tried Christmas Trees. I hope they work.
I got this recipe a long time ago from my sister in law, Kae. It has become a family favorite. Allan likes to take it to work to share.
Butter Toffee
1 lb. butter (not margarine)
2 cups sugar
2 T. light corn syrup
1/2 t. salt
6 T. hot water
1/2 - 3/4 cup sliced almonds (not the blanched kind)
8 oz. milk chocolate
chopped nuts (I like pecans)
In a large, heavy pan, combine all ingredients except chocolate and chopped nuts. Cook rapidly, stirring constantly until it reaches hard crack stage in a cup of cold water (about 20-25 minutes) it is 285 degrees at my altitude on my thermometer) It would be 292 degrees at sea level.
Pour without scraping into a large cookie sheet.
Break pieces of chocolate over top while still hot. When chocolate is melted, spread evenly, covering all toffee. Sprinkle with chopped nuts. Cool. Break into bite sized pieces.
We usually make Toffee, Turtles, Mints and Popcorn balls. Sometimes I make Sugared Almonds.
This year we are going to try to make little chocolate covered Fudge Christmas Trees. Charis and I have made Hearts and Eggs several times for Valentines and Easter. But we've never tried Christmas Trees. I hope they work.
I got this recipe a long time ago from my sister in law, Kae. It has become a family favorite. Allan likes to take it to work to share.
Butter Toffee
1 lb. butter (not margarine)
2 cups sugar
2 T. light corn syrup
1/2 t. salt
6 T. hot water
1/2 - 3/4 cup sliced almonds (not the blanched kind)
8 oz. milk chocolate
chopped nuts (I like pecans)
In a large, heavy pan, combine all ingredients except chocolate and chopped nuts. Cook rapidly, stirring constantly until it reaches hard crack stage in a cup of cold water (about 20-25 minutes) it is 285 degrees at my altitude on my thermometer) It would be 292 degrees at sea level.
Pour without scraping into a large cookie sheet.
Break pieces of chocolate over top while still hot. When chocolate is melted, spread evenly, covering all toffee. Sprinkle with chopped nuts. Cool. Break into bite sized pieces.
Monday, November 9, 2009
Pop Corn Balls
This is another recipe Allan got when he worked at the Church Office Building. I really like this recipe because most of the mess just gets wrapped up and thrown away. All you have to wash is the pan you cook the caramel in and the spoon. Just make sure you use brand new, unused paper grocery bags. We make these every year for the Festival of Trees.
Popcorn Balls
1 1/2 - 2 gallons popped popcorn (8 oz. unpopped)
1 large double strength paper grocery bag
1/2 cup butter (or margarine)
2 cups brown sugar
1/2 cup white corn syrup
1 Tbsp. water
Pinch of baking soda
Place popped corn in the bottom of the bag. Bag shou be 1/4 - 1/3 full. Roll down edges of bag to inside, about 1 - 1 1/2 inches.
Melt butter in saucepan. Add corn syrup, then brown sugar and water. Mix and place on medium heat. Stir constantly; bring to a hard boil. Add pinch of baking soda, stir in thoroughly. Remove immediately from heat and pour caramel sauce over the popped corn while another ADULT person is shaking the bag (be careful not to pour the caramel on the other ADULT persons hands)! Close the bag at the top and keep shaking it. Then knead the bag with both hands. Form the caramel corn into balls by just using water on your hands, not butter. Throw the messy bag away.
Popcorn Balls
1 1/2 - 2 gallons popped popcorn (8 oz. unpopped)
1 large double strength paper grocery bag
1/2 cup butter (or margarine)
2 cups brown sugar
1/2 cup white corn syrup
1 Tbsp. water
Pinch of baking soda
Place popped corn in the bottom of the bag. Bag shou be 1/4 - 1/3 full. Roll down edges of bag to inside, about 1 - 1 1/2 inches.
Melt butter in saucepan. Add corn syrup, then brown sugar and water. Mix and place on medium heat. Stir constantly; bring to a hard boil. Add pinch of baking soda, stir in thoroughly. Remove immediately from heat and pour caramel sauce over the popped corn while another ADULT person is shaking the bag (be careful not to pour the caramel on the other ADULT persons hands)! Close the bag at the top and keep shaking it. Then knead the bag with both hands. Form the caramel corn into balls by just using water on your hands, not butter. Throw the messy bag away.
Saturday, November 7, 2009
Peanut Butter Cookies
Rosalie called me and asked me to post this recipe.
Allan doesn't like anything made with peanut butter. However he loves peanut butter sandwiches. I don't really get it. But consequently, I rarely make these cookies anymore. I used to make them when I had little kids at home. Actually, I rarely make any cookies anymore.
Peanut Butter Cookies
1/2 cup butter or margarine
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cups flour
3/4 teaspoon soda
1/4 teaspoon salt
Preheat oven to 375 degrees.
Cream butter, peanut butter, sugars, egg, and vanilla. Add dry ingredients. Mix well. Shape in 1 inch balls; roll in granulated sugar. Place 2 inches apart on ungreased cookie sheet. Press with cookie press or bottom of glass, or crisscross with fork. Bake for 10 to 12 minutes.
Allan doesn't like anything made with peanut butter. However he loves peanut butter sandwiches. I don't really get it. But consequently, I rarely make these cookies anymore. I used to make them when I had little kids at home. Actually, I rarely make any cookies anymore.
Peanut Butter Cookies
1/2 cup butter or margarine
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cups flour
3/4 teaspoon soda
1/4 teaspoon salt
Preheat oven to 375 degrees.
Cream butter, peanut butter, sugars, egg, and vanilla. Add dry ingredients. Mix well. Shape in 1 inch balls; roll in granulated sugar. Place 2 inches apart on ungreased cookie sheet. Press with cookie press or bottom of glass, or crisscross with fork. Bake for 10 to 12 minutes.
Friday, November 6, 2009
Pecan Cheesecake Pie
Allan got this recipe off the bulletin board in the elevator of the Church Office Building when he was working as a custodian there. He worked there for about 4 years while he was going to college. He worked everyday from 5:00 p.m. until 1:00 a.m. Then he would go to school every morning at about 9:00. Most of the time, he went straight from school to work. The first year he worked at the Church Office Building, I worked at the Salt Lake School District Office, calling substitutes, from 6:00 a.m. until 9:00 a.m. Sometimes my mom would come take care of Josh for a few minutes until I got home from work. Allan & I hardly ever saw each other that year. It was a busy time. But somehow we survived.
This pie has become the family favorite. I make it every Thanksgiving as well as other times during the year. I think almost everybody likes it. It is the perfect combination of traditional Pecan Pie and cheesecake.
Pecan Cheesecake Pie
Blend in blender until smooth:
1 8 oz. package cream cheese
1/3 cup sugar
1 egg
1 t. vanilla
1/4 t. salt
Spread over unbaked pie shell
Sprinkle with 1/2 cup chopped pecans (or walnuts)
Blend in blender:
3 eggs
1/4 cup sugar
1 cup dark corn syrup or maple syrup or combination (I use any brand imitation maple pancake syrup
1 t. vanilla
Carefully pour over nuts. Decorate with pecan or walnut halves.
Bake at 375 degrees for 40 minutes.
This pie has become the family favorite. I make it every Thanksgiving as well as other times during the year. I think almost everybody likes it. It is the perfect combination of traditional Pecan Pie and cheesecake.
Pecan Cheesecake Pie
Blend in blender until smooth:
1 8 oz. package cream cheese
1/3 cup sugar
1 egg
1 t. vanilla
1/4 t. salt
Spread over unbaked pie shell
Sprinkle with 1/2 cup chopped pecans (or walnuts)
Blend in blender:
3 eggs
1/4 cup sugar
1 cup dark corn syrup or maple syrup or combination (I use any brand imitation maple pancake syrup
1 t. vanilla
Carefully pour over nuts. Decorate with pecan or walnut halves.
Bake at 375 degrees for 40 minutes.
Thursday, November 5, 2009
Allan's Black Bean Chili
For several years I have made black bean chili for dinner on Halloween. My younger kids think it is a long standing tradition. However, I started doing it about the time Josh and Brad left on their missions. So to them it's not much of a tradition. They have been away from home most of the time I have been doing it.
Allan's office has a chili cook off every year for Halloween. It has to be an original recipe so we modified my original recipe that I got from a magazine a long time ago. I like it a lot better now. I usually make a big pot of chili, hoping all my grandkids will come eat some sometime on Halloween when they come to show me their costumes. Then we eat it for dinner several times during the next week. This year it actually worked because Sarah & Josh were here for Anna's wedding. The only grandchild I didn't see was cute little Owen. But maybe he can come next year when they live closer.
Allan's Halloween Black Bean Chili
3 T. margarine
2 large yellow onions and 1 purple onion, peeled and chopped
2 lbs. chuck roast
3/4 cup chili powder
3 T. Oregano
2 15 oz. cans crushed Italian tomatoes with juice
2 15 oz. cans crushed Mexican tomatoes with juice
2 cans Mexican style tomato sauce
1 can diced green chilies
2 cups beef stock
3 cloves garlic, finely minced
2 T. yellow cornmeal
12 16 oz. cans black beans, rinsed and drained, or 3 lbs dry black beans cooked, rinsed and drained.
2 green or red bell peppers, chopped
1-2 jalapeno peppers, minced
Shredded orange cheddar cheese
Sour Cream
1. In a crock pot cook roast for many hours, till tender and then shred with a fork.
2. In a heavy skillet over medium heat, heat margarine and saute onions, stirring occasionally, until the onions are golden on the edges, 10 to 15 minutes.
3. Place shredded meat in a large stock pot. Salt meat, add onions to meat and stir in spices. Cook, stirring frequently, until spices turn meat and onions a rich, dark brown. Add tomatoes, tomato sauce, chilies, beef stock, garlic and peppers. Mix well. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
4. Reduce heat and stir cornmeal to chili. Add beans and stir. Simmer for 5-10 minutes. Ladle chili into bowls and top with cheese and sour cream.
Allan's office has a chili cook off every year for Halloween. It has to be an original recipe so we modified my original recipe that I got from a magazine a long time ago. I like it a lot better now. I usually make a big pot of chili, hoping all my grandkids will come eat some sometime on Halloween when they come to show me their costumes. Then we eat it for dinner several times during the next week. This year it actually worked because Sarah & Josh were here for Anna's wedding. The only grandchild I didn't see was cute little Owen. But maybe he can come next year when they live closer.
Allan's Halloween Black Bean Chili
3 T. margarine
2 large yellow onions and 1 purple onion, peeled and chopped
2 lbs. chuck roast
3/4 cup chili powder
3 T. Oregano
2 15 oz. cans crushed Italian tomatoes with juice
2 15 oz. cans crushed Mexican tomatoes with juice
2 cans Mexican style tomato sauce
1 can diced green chilies
2 cups beef stock
3 cloves garlic, finely minced
2 T. yellow cornmeal
12 16 oz. cans black beans, rinsed and drained, or 3 lbs dry black beans cooked, rinsed and drained.
2 green or red bell peppers, chopped
1-2 jalapeno peppers, minced
Shredded orange cheddar cheese
Sour Cream
1. In a crock pot cook roast for many hours, till tender and then shred with a fork.
2. In a heavy skillet over medium heat, heat margarine and saute onions, stirring occasionally, until the onions are golden on the edges, 10 to 15 minutes.
3. Place shredded meat in a large stock pot. Salt meat, add onions to meat and stir in spices. Cook, stirring frequently, until spices turn meat and onions a rich, dark brown. Add tomatoes, tomato sauce, chilies, beef stock, garlic and peppers. Mix well. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
4. Reduce heat and stir cornmeal to chili. Add beans and stir. Simmer for 5-10 minutes. Ladle chili into bowls and top with cheese and sour cream.
Saturday, October 31, 2009
Apple Cinnamon Cream Syrup
This is the syrup we served with the pumpkin pancakes.
Apple Cinnamon Cream Syrup
1 cup apple juice
1 1/3 cup sugar
1/2 cup brown sugar
1 1/4 cup corn syrup
1 1/8 teaspoon cinnamon
1/2 teaspoon lemon juice
1/2 cup half and half (or evaporated milk)
1/2 teaspoon almond flavoring
3 Tablespoons butter
Combine sugars, apple juice, corn syrup, cinnamon and lemon juice in saucepan. Bring to a boil. Cook 2 minutes. Remove from heat, add milk, almond flavoring and butter. cook a little longer on low heat to thicken.
Serve warm syrup over Pumpkin Pancakes.
Apple Cinnamon Cream Syrup
1 cup apple juice
1 1/3 cup sugar
1/2 cup brown sugar
1 1/4 cup corn syrup
1 1/8 teaspoon cinnamon
1/2 teaspoon lemon juice
1/2 cup half and half (or evaporated milk)
1/2 teaspoon almond flavoring
3 Tablespoons butter
Combine sugars, apple juice, corn syrup, cinnamon and lemon juice in saucepan. Bring to a boil. Cook 2 minutes. Remove from heat, add milk, almond flavoring and butter. cook a little longer on low heat to thicken.
Serve warm syrup over Pumpkin Pancakes.
Pumpkin Pancakes
Josh and Sarah have been in town for a few days for Sarah's sister, Anna's wedding. Actually Sarah has been at her mothers helping with wedding plans for about a week. They were able to come spend the night here last night. We had breakfast this morning with all the kids that were able to come. We missed Brad and Kristen, Rosalie, Tom and Owen, and Craig and Dallin of course. We decided that since it was Halloween we would have Pumpkin pancakes with Apple Cinnamon cream syrup. They were very tasty! We also had apple juice with dry ice served from my big black cauldron. Later we made caramel apples. I think everybody had fun. The kids were all very cute in their Halloween costumes.
Pumpkin Pancakes
2 cups all purpose flour
3 Tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 3/4 cups milk (plus a little if needed)
1 cup pumpkin puree
1 egg
2 Tablespoons vegetable oil
2 Tablespoons vinegar
1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine flour, brown sugar, baking powder, baking soda, spices and salt. Stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over mediou high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on bothe sides and serve hot with Maple Syrup or Apple Cinnamon Syrup
Pumpkin Pancakes
2 cups all purpose flour
3 Tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 3/4 cups milk (plus a little if needed)
1 cup pumpkin puree
1 egg
2 Tablespoons vegetable oil
2 Tablespoons vinegar
1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine flour, brown sugar, baking powder, baking soda, spices and salt. Stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over mediou high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on bothe sides and serve hot with Maple Syrup or Apple Cinnamon Syrup
Tuesday, October 27, 2009
Raspberry Chipotle Meatballs
Last week my sisters and our husbands had a party night at Mary's house. We brought finger food/appetizers to eat while we played games. I brought some meatballs in chipotle sauce. Everybody thought they were really good and wanted the recipe. Somehow I'm was a little embarrassed, because there really is no recipe. I just bought Costco meatballs and warmed them up and then poured Fisher & Wieser Roasted Raspberry Chipotle Sauce from Costco over them and warmed them up some more (you can get it at other stores in smaller bottles).
Raspberry Chipotle Meatballs
Costco Meatballs (or you can make your own)
Fisher & Wieser Roasted Raspberry Chipotle Sauce
Warm the meatballs. Pour enough sauce over them to coat them and warm thoroughly.
Or, for a main course, Pour more sauce over the meatballs and serve over rice.
Raspberry Chipotle Meatballs
Costco Meatballs (or you can make your own)
Fisher & Wieser Roasted Raspberry Chipotle Sauce
Warm the meatballs. Pour enough sauce over them to coat them and warm thoroughly.
Or, for a main course, Pour more sauce over the meatballs and serve over rice.
Wednesday, October 7, 2009
Cinnamon Rolls
On Friday, Allan & I are going to visit Josh and Sarah in Colorado, probably for the last time. Josh has accepted a position in Baltimore so they will be moving early next year.
Allan likes to take sweet rolls to eat for breakfast (and to snack on) when we go on road trips. So I guess I'll be making some tomorrow.
If you roll the sweet rolls from both sides toward the middle (instead of just from one side) and then pinch the middle a little, you can make heart shaped sweet rolls. Then frost them with pink frosting. I think they are really cute that way.
Cinnamon Rolls
2 cups hot water (120º)
1 T. Sugar
2 T. yeast
½ cup sugar
½ cup oil
2 eggs
2 t. salt
6-7 cups flour
Softened margarine
Sugar or brown sugar
Cinnamon
raisins
Mix water 1 T sugar and yeast. Let sit till softened. Mix sugar, oil eggs and salt. Add 1 cup flour. Mix in yeast mixture. Add 5 cups of flour. Knead for a few minutes. Gradually add last cup of flour till you have a soft dough. Let rise. Punch down.
Roll into a rectangle. Spread with softened margarine. Sprinkle with cinnamon and sugar. Spread raisins if desired. Roll jelly roll style. Cut into one inch slices and place on cookie sheet about 2 inches apart. Let rise until double. Bake at 400º for about 10 -12 minutes until golden brown.
Frost with cream cheese frosting.
Allan likes to take sweet rolls to eat for breakfast (and to snack on) when we go on road trips. So I guess I'll be making some tomorrow.
If you roll the sweet rolls from both sides toward the middle (instead of just from one side) and then pinch the middle a little, you can make heart shaped sweet rolls. Then frost them with pink frosting. I think they are really cute that way.
Cinnamon Rolls
2 cups hot water (120º)
1 T. Sugar
2 T. yeast
½ cup sugar
½ cup oil
2 eggs
2 t. salt
6-7 cups flour
Softened margarine
Sugar or brown sugar
Cinnamon
raisins
Mix water 1 T sugar and yeast. Let sit till softened. Mix sugar, oil eggs and salt. Add 1 cup flour. Mix in yeast mixture. Add 5 cups of flour. Knead for a few minutes. Gradually add last cup of flour till you have a soft dough. Let rise. Punch down.
Roll into a rectangle. Spread with softened margarine. Sprinkle with cinnamon and sugar. Spread raisins if desired. Roll jelly roll style. Cut into one inch slices and place on cookie sheet about 2 inches apart. Let rise until double. Bake at 400º for about 10 -12 minutes until golden brown.
Frost with cream cheese frosting.
Sunday, October 4, 2009
Chicken Cordon Bleu
Today was General Conference. I always enjoy conference and it's not just because don't have to prepare a primary lesson or get up early to get ready for church (although those are nice perks). Somehow I always feel a little more motivated to try a little harder to be a little better at something or other or a lot of something or others.
Anyway, after conference, Naaman, Becky & CJ and Charis, Craig, Michael & Kendell came for dinner. I like my kids to come for dinner. It's fun to visit with all of them. I do wish, however, that the rest could have come, too. Oh well, maybe next time.
We had Chicken Cordon Bleu and Funeral Potatoes. Allan loves Chicken Cordon Bleu. I usually ask the butcher to tenderize the Chicken breasts for me. It doesn't cost anything and it makes preparing Chicken Cordon Blue kind of no big deal.
I decided this year that it was kind of fitting for us to have Chicken Cordon Bleu on conference Sunday when I remembered that the first time I ever had it, was when one of my room mates at the Sill Home Living Center at the U of U made it. Her name was Bernice Clark and she is Henry Eyring's step sister.
Chicken Cordon Bleu
4 whole chicken breasts, boned, skinned and halved
8 thin slices cooked ham (baked or boiled ham slices may be used)
4 slices Swiss cheese, cut into fingers about 1½ inches long and ½ inches wide
Salt
Pepper
Thyme or rosemary (optional)
¼ cup melted butter or margarine
½ cup cornflake crumbs
Place each chicken breast half between sheets of plastic wrap, skinned side down, and pound with meat mallet to about ⅛” thickness.
On each ham slice place a finger of cheese. Sprinkle lightly with seasoning (if desired). Roll ham and cheese jelly-roll style, then roll each chicken breast with ham and cheese inside. Tuck in ends and seal well (fasten with toothpicks if necessary). Dip each roll in melted butter, then roll in cornflake crumbs. Turning to thoroughly coat each roll.
Place rolls in a 9x13x2 inch baking dish. Bake, uncovered, in a 400º oven for about 40 minutes, or until chicken is golden brown. Serve with Cordon Bleu Sauce, if desired. Makes 8 servings.
Cordon Bleu Sauce
1 can (10½ oz.) cream of chicken soup
½ cup sour cream
1 t. lemon juice
Blend ingredients and heat. Serve over chicken rolls, if desired.
Anyway, after conference, Naaman, Becky & CJ and Charis, Craig, Michael & Kendell came for dinner. I like my kids to come for dinner. It's fun to visit with all of them. I do wish, however, that the rest could have come, too. Oh well, maybe next time.
We had Chicken Cordon Bleu and Funeral Potatoes. Allan loves Chicken Cordon Bleu. I usually ask the butcher to tenderize the Chicken breasts for me. It doesn't cost anything and it makes preparing Chicken Cordon Blue kind of no big deal.
I decided this year that it was kind of fitting for us to have Chicken Cordon Bleu on conference Sunday when I remembered that the first time I ever had it, was when one of my room mates at the Sill Home Living Center at the U of U made it. Her name was Bernice Clark and she is Henry Eyring's step sister.
Chicken Cordon Bleu
4 whole chicken breasts, boned, skinned and halved
8 thin slices cooked ham (baked or boiled ham slices may be used)
4 slices Swiss cheese, cut into fingers about 1½ inches long and ½ inches wide
Salt
Pepper
Thyme or rosemary (optional)
¼ cup melted butter or margarine
½ cup cornflake crumbs
Place each chicken breast half between sheets of plastic wrap, skinned side down, and pound with meat mallet to about ⅛” thickness.
On each ham slice place a finger of cheese. Sprinkle lightly with seasoning (if desired). Roll ham and cheese jelly-roll style, then roll each chicken breast with ham and cheese inside. Tuck in ends and seal well (fasten with toothpicks if necessary). Dip each roll in melted butter, then roll in cornflake crumbs. Turning to thoroughly coat each roll.
Place rolls in a 9x13x2 inch baking dish. Bake, uncovered, in a 400º oven for about 40 minutes, or until chicken is golden brown. Serve with Cordon Bleu Sauce, if desired. Makes 8 servings.
Cordon Bleu Sauce
1 can (10½ oz.) cream of chicken soup
½ cup sour cream
1 t. lemon juice
Blend ingredients and heat. Serve over chicken rolls, if desired.
Wednesday, September 30, 2009
Flemmings Chocolate Lava Cake
Tonight we are going to Mary's house for dinner to celebrate Joie's, Claralyn's and Elaine's birthdays. I am supposed to bring dessert. I thought about bringing Chocolate Lava Cake because it is so good. But I decided against it because everybody always tells me how good the Chocolate Layer Cake at Costco is. It is way to big for my little family now. I decided this would be a good time to try it, when there will be more people to help us eat it. So that's what I'm getting. Besides that, candles won't melt in it. I hope it is good. 
However, I decided to put the recipe for the Chocolate Lava Cake here anyway. I got the recipe from Studio Five on TV around Valentine's Day. It is pretty rich, so use little ramekins if you have them. Or you may want to share.
Flemmings Chocolate Lava Cake
1 lb. Butter
1 lb. Semi-sweet Chocolate
8 whole eggs
8 egg yolks
1 cup sugar
2 Tbs. flour
2 tsp. vanilla
Cut butter and chocolate into small pieces. Heat on low heat in the microwave or over a double boiler until melted, stirring occasionally. While chocolate is melting, combine whole eggs and egg yolks in a mixing bowl and whip until slightly thick, about 5-6 minutes. Mix flour into sugar then pour into eggs and whip for 1 minute to blend. Lightly whip the chocolate and butter until smooth. Add to egg mixture. Add vanilla.
Pour into ramekins (sprayed with PAM or shortening and flour) to about a half inch from the top. Chill for 2-3 hours. Place in a 400 degree oven and bake for 12-15 minutes. (Center will be a bit giggly.) Remove cake from oven and cool for 1 minute or a little more. Place cup on serving plate, top down and remove ramekin. Serve with ice cream or Whipped Cream. Garnish with fresh fruit or chopped nuts.
Larger ramekins take a little longer to bake (not too much, you still want it runny in the middle).
Monday, September 28, 2009
Pumpkin Cake Roll
A few days ago, Sarah asked if I would help make the refreshments for her little sisters wedding. I think it will be fun. I'm hoping Charis will help me a little (hint, hint). She is getting married the end of October. She wants to serve Pumpkin Cake Roll. I think it is a good choice for a fall wedding. It is pretty and yummy and it just feels Autumny to me. I got the recipe for it from Mary. If anybody has any great ideas on how to sort of garnish it to dress it up a little let me know.
Pumpkin Cake Roll
Beat 6 eggs at high speed for 5 minutes. Gradually add 2 cups sugar. Stir in 1⅓ cup *Libby's pumpkin and 2 tsp. lemon juice.
Sift together and fold into above mixture:
1½ cup flour
1 tsp. salt
2 tsp. baking powder
2 tsp. cinnamon
2 tsp. ginger
1 tsp. nutmeg
Cover 2 15x10 inch jelly roll pans with foil and brush with oil (or spray with PAM). Divide batter evenly into 2 pans. Sprinkle each pan with 2 cup nuts. Bake at 375º for 10-15 minutes. Sprinkle 2 dish towels with powdered sugar. Turn hot cake onto towel. Peel off foil. Fold one end of towel over cake and roll the cake up in the towel. Let cool completely. Unwrap cake and spread filling (recipe below). And roll back up. Chill. Slice and serve.
Filling:
2 tsp vanilla
1 8 Oz. pkg. cream cheese (softened)
1 stick butter (margarine)
1 lb. powdered sugar
*I've made this with Libby's pumpkin as well as with store house brands of pumpkin. Libby's pumpkin really does work much better!!
Pumpkin Cake Roll
Beat 6 eggs at high speed for 5 minutes. Gradually add 2 cups sugar. Stir in 1⅓ cup *Libby's pumpkin and 2 tsp. lemon juice.
Sift together and fold into above mixture:
1½ cup flour
1 tsp. salt
2 tsp. baking powder
2 tsp. cinnamon
2 tsp. ginger
1 tsp. nutmeg
Cover 2 15x10 inch jelly roll pans with foil and brush with oil (or spray with PAM). Divide batter evenly into 2 pans. Sprinkle each pan with 2 cup nuts. Bake at 375º for 10-15 minutes. Sprinkle 2 dish towels with powdered sugar. Turn hot cake onto towel. Peel off foil. Fold one end of towel over cake and roll the cake up in the towel. Let cool completely. Unwrap cake and spread filling (recipe below). And roll back up. Chill. Slice and serve.
Filling:
2 tsp vanilla
1 8 Oz. pkg. cream cheese (softened)
1 stick butter (margarine)
1 lb. powdered sugar
*I've made this with Libby's pumpkin as well as with store house brands of pumpkin. Libby's pumpkin really does work much better!!
Thursday, September 24, 2009
Cinnamon Cream Syrup
This is the recipe for the syrup to go with the Cinnamon Oat Pancakes.
Cinnamon Cream Syrup
5 T butter
1 C heavy cream
3 T brown sugar
1 t cinnamon
½ t maple extract
Melt the butter in a small saucepan over medium heat. Stir in remaining ingredients. Cook, whisking constantly, until sugar dissolves and mixture thickens slightly (3 to 4 minutes). Serve warm. Store in refrigerator. Reheat to serve with pancakes. Yield: 1 Cup.
Cinnamon Cream Syrup
5 T butter
1 C heavy cream
3 T brown sugar
1 t cinnamon
½ t maple extract
Melt the butter in a small saucepan over medium heat. Stir in remaining ingredients. Cook, whisking constantly, until sugar dissolves and mixture thickens slightly (3 to 4 minutes). Serve warm. Store in refrigerator. Reheat to serve with pancakes. Yield: 1 Cup.
Cinnamon Oat Pancake Mix
I've actually never made these pancakes. I forgot I had the recipe. My good friend Marianne invited us to breakfast several years ago. She served these pancakes with Cinnamon Cream Syrup. It was delicious. Marrianne, Dannette and I took a lot of cooking classes together, back in the day. Marianne is a great cook. It was always fun to things with her.
Cinnamon Oat Pancake Mix
4 C quick cooking oats
2 C whole wheat flour
2 C white flour
1 C nonfat dry milk
2 T. ground cinnamon
5 t baking powder
½ t. cream of tartar
Combine all ingredients in a large bowl; stir well. Store in airtight container in refrigerator. Yield: about 8 C of mix, enough for 4 batches of pancakes.
To make pancakes: in a mixing bowl, beat 2 eggs. Gradually beat in ⅓ cup vegatable oil. Alternately beat in 2 cup of pancake mix and 1 cup of water. Cook on a lightly greased skillet over med‑high heat.
Cinnamon Oat Pancake Mix
4 C quick cooking oats
2 C whole wheat flour
2 C white flour
1 C nonfat dry milk
2 T. ground cinnamon
5 t baking powder
½ t. cream of tartar
Combine all ingredients in a large bowl; stir well. Store in airtight container in refrigerator. Yield: about 8 C of mix, enough for 4 batches of pancakes.
To make pancakes: in a mixing bowl, beat 2 eggs. Gradually beat in ⅓ cup vegatable oil. Alternately beat in 2 cup of pancake mix and 1 cup of water. Cook on a lightly greased skillet over med‑high heat.
Monday, September 21, 2009
Coconut Macaroons
I used to walk home from school past Hale Bakery everyday. It always smelled so good. Sometimes I would stop and buy a hard roll or a cookie to eat on the way home. Hard rolls were 3 cents. Cookies were 3 cent or 5 cents, depending on the kind you got. When I was a junior in High School, I got a job working there. I worked at Hale Bakery for 6 years. I worked there all through college. I quit the week before Josh was born.
One of my favorite cookies they made were the coconut macaroons. They were sticky and good when they were fresh. But when they were a couple of days old, they were rock hard (not so good anymore).
This recipe is not the recipe they used at the bakery (they made about 100 dozen at a time). I actually like these lots better. But like the macaroons at the bakery, they are much better fresh. If you aren't going to eat them all soon, freeze them.
Coconut Macaroons
2 14 oz. bags of flaked coconut
1 large can sweetened condensed milk
6 egg whites
1 cup sugar
¾ cup flour
½ tsp salt
2 tsp. vanilla
1 Tbsp almond extract
Chopped almonds (optional)
Combine all ingredients. Mix well. Drop by rounded tesaspoonful onto cookie sheet lined with parchment paper. Bake 15 to 20 minutes at 325º or until edges are golden brown. Remove from cookie sheets at once.
Drizzle with melted chocolate after they cool if desired.
You can make the dough into balls by wetting your hands before rolling the balls. Water will help the dough not stick to your fingers
One of my favorite cookies they made were the coconut macaroons. They were sticky and good when they were fresh. But when they were a couple of days old, they were rock hard (not so good anymore).
This recipe is not the recipe they used at the bakery (they made about 100 dozen at a time). I actually like these lots better. But like the macaroons at the bakery, they are much better fresh. If you aren't going to eat them all soon, freeze them.
Coconut Macaroons
2 14 oz. bags of flaked coconut
1 large can sweetened condensed milk
6 egg whites
1 cup sugar
¾ cup flour
½ tsp salt
2 tsp. vanilla
1 Tbsp almond extract
Chopped almonds (optional)
Combine all ingredients. Mix well. Drop by rounded tesaspoonful onto cookie sheet lined with parchment paper. Bake 15 to 20 minutes at 325º or until edges are golden brown. Remove from cookie sheets at once.
Drizzle with melted chocolate after they cool if desired.
You can make the dough into balls by wetting your hands before rolling the balls. Water will help the dough not stick to your fingers
Friday, September 18, 2009
Chocolate Chip Cookies
I remember when my kids were little, Emma made the best chocolate chip cookies in the world. Everybody loved them. She was the cookie queen.But as her kids got older, I guess she stopped making them as much, because she told me a few years ago that Jordan didn't even know she knew how to make cookies.
I thought that Cuyler might be in the same boat. I thought that because I haven't made cookies in quite a while that he might not know that I once knew how to make Chocolate chip cookies too. However, yesterday, Cuyler asked if he could make some cookies. I told him he could if he would try a new recipe I had found for chocolate chip cookies. He was reluctant because he actually remembered that he likes my recipe (it's actually just the recipe on the Nestle's Chocolate Chip package with a little extra flour) and he wanted them. He finally agreed and made the new recipe. They were awful. My fault, not Cuyler's. I guess I'll just trust my tried & true recipe.
People sometimes ask me what the secret to making good cookies is. I really don't know. Except that you need to make them often enough that you get a feel for the right consistency of the dough. And I don't know how to learn that without a little practice and trial and error.
Chocolate Chip Cookies
2 cups butter
1 ½ cup brown sugar (packed)
1 ½ cup sugar
2 teaspoons vanilla
4 eggs
5 cups flour (heaped a little)
1 teaspoon salt
2 teaspoons baking soda
1 12 oz. pkg chocolate chips
chopped nuts (optional)
Mix sugars and margarine. Mix in vanilla and eggs. Blend in flour, soda and salt. Add chocolate chips and nuts. Drop by spoonfuls on cookie sheet. Bake at 375º for 9 minutes
I thought that Cuyler might be in the same boat. I thought that because I haven't made cookies in quite a while that he might not know that I once knew how to make Chocolate chip cookies too. However, yesterday, Cuyler asked if he could make some cookies. I told him he could if he would try a new recipe I had found for chocolate chip cookies. He was reluctant because he actually remembered that he likes my recipe (it's actually just the recipe on the Nestle's Chocolate Chip package with a little extra flour) and he wanted them. He finally agreed and made the new recipe. They were awful. My fault, not Cuyler's. I guess I'll just trust my tried & true recipe.
People sometimes ask me what the secret to making good cookies is. I really don't know. Except that you need to make them often enough that you get a feel for the right consistency of the dough. And I don't know how to learn that without a little practice and trial and error.
Chocolate Chip Cookies
2 cups butter
1 ½ cup brown sugar (packed)
1 ½ cup sugar
2 teaspoons vanilla
4 eggs
5 cups flour (heaped a little)
1 teaspoon salt
2 teaspoons baking soda
1 12 oz. pkg chocolate chips
chopped nuts (optional)
Mix sugars and margarine. Mix in vanilla and eggs. Blend in flour, soda and salt. Add chocolate chips and nuts. Drop by spoonfuls on cookie sheet. Bake at 375º for 9 minutes
Thursday, September 17, 2009
Cubby Oatmeal Cookies
I think that in Allan's opinion, there's not much better than a good oatmeal cookie and a tall glass of milk. I got this recipe many years ago when I was a Den Mother in Cub Scouts. It is in the Bear Cub Scout Handbook. I think the same recipe was on the back of the Quaker Oats canisters several years ago (I think they've changed it now). I used to make these cookies a lot when my kids were little. I don't make them as often now. I like to pack them full of stuff like coconut and nuts and raisins. But, some of my kids don't like raisins and Cuyler is allergic to nuts so if I'm in a nice mood, I make them without those things. Craisins are good in them, too.
Cubby Oatmeal Cookies
¾ cup margarine
1 cup brown sugar
½ cup sugar
1 egg
¼ cup water
1 teaspoon vanilla
3 cups oats (plus a little)
1 cup flour (plus a little)
1 teaspoon salt
½ teaspoon soda
Add raisins, nuts, coconut or chocolate chips if desired.
Beat margarine, sugars, egg, water and vanilla until creamy. Add combined remaining ingredients. Mix well. Drop by teaspoons onto a greased cookie sheet. Bake at 350° for 12 to 15 minutes
Cubby Oatmeal Cookies
¾ cup margarine
1 cup brown sugar
½ cup sugar
1 egg
¼ cup water
1 teaspoon vanilla
3 cups oats (plus a little)
1 cup flour (plus a little)
1 teaspoon salt
½ teaspoon soda
Add raisins, nuts, coconut or chocolate chips if desired.
Beat margarine, sugars, egg, water and vanilla until creamy. Add combined remaining ingredients. Mix well. Drop by teaspoons onto a greased cookie sheet. Bake at 350° for 12 to 15 minutes
Wednesday, September 16, 2009
Tortellini Soup
I got this recipe from Charis. She told me she got it from Sarah when they were room mates at BYU. However, I just looked on Sarah's recipe blog (the link is on my side bar) and her recipe is different. Maybe Charis just got the idea from Sarah. Neither Sarah nor Charis put chicken in it when they make it. But I like the chicken in it. It is really good and pretty easy to make. I sometimes use dried tortellini instead of the fresh, frozen kind.
Tortellini Soup
1 lb chicken
2 can Italian stewed tomatoes
1 can mushrooms
1 cup slice carrots
½ cup chopped celery
1 cup sliced zucchini
1 onion, chopped
1 pkg. frozen tortellini
Italian seasoning to taste
Grated Parmesan cheese
Place chicken in pan. Cover with water and boil until chicken is done. Remove bones and cut chicken into chunks. Place back in chicken broth. Add carrots and celery. Cook until almost tender. Add mushrooms and zucchini. Add frozen tortellini and cook until the tortellini is done.
Sprinkle with Parmesan cheese and serve.
Tortellini Soup
1 lb chicken
2 can Italian stewed tomatoes
1 can mushrooms
1 cup slice carrots
½ cup chopped celery
1 cup sliced zucchini
1 onion, chopped
1 pkg. frozen tortellini
Italian seasoning to taste
Grated Parmesan cheese
Place chicken in pan. Cover with water and boil until chicken is done. Remove bones and cut chicken into chunks. Place back in chicken broth. Add carrots and celery. Cook until almost tender. Add mushrooms and zucchini. Add frozen tortellini and cook until the tortellini is done.
Sprinkle with Parmesan cheese and serve.
Tuesday, September 15, 2009
Cheese & Garlic Biscuits
Last night Cuyler had to work. So, Allan & I decided to go to Red Lobster for dinner. I think their food is pretty good but my very favorite thing they serve is their Cheese & Garlic Biscuits. They are really good.
A couple of years ago while we were visiting Josh & Sarah, Sarah was helping with a shower for one of her friends. She found this recipe for Red Lobster's biscuits. Now we can have them whenever we want (if I would only think about it).
Cheese & Garlic Biscuits
2 cups Bisquik
2/3 cup milk
½ cup Shredded Cheddar Cheese
¼ cup Parmesan Cheese
¼ cup butter
½ t. garlic powder
1 t. dried parsley flakes
1 t. dried chopped chives (optional)
Preheat oven to 450º F
Stir together baking mix, milk and cheeses until soft dough forms. Drop by spoonfuls onto and ungreased cookie sheet.
Bake 10 to 12 minutes, or until bottoms are lightly browned.
Melt butter, and stir in garlic powder and parsley and chives. Brush over warm biscuits.
A couple of years ago while we were visiting Josh & Sarah, Sarah was helping with a shower for one of her friends. She found this recipe for Red Lobster's biscuits. Now we can have them whenever we want (if I would only think about it).
Cheese & Garlic Biscuits
2 cups Bisquik
2/3 cup milk
½ cup Shredded Cheddar Cheese
¼ cup Parmesan Cheese
¼ cup butter
½ t. garlic powder
1 t. dried parsley flakes
1 t. dried chopped chives (optional)
Preheat oven to 450º F
Stir together baking mix, milk and cheeses until soft dough forms. Drop by spoonfuls onto and ungreased cookie sheet.
Bake 10 to 12 minutes, or until bottoms are lightly browned.
Melt butter, and stir in garlic powder and parsley and chives. Brush over warm biscuits.
Monday, September 14, 2009
Death By Chocolate
Hmmm...I just looked at the side bar of this blog and discovered that I have more dessert recipes on here than anything else. What does that say about me? I really don't make desserts that often. But, I think that when I do, I usually use a recipe. When I cook other things I often just make it up as I go. I just throw together things I have on hand and don't care too much if it turns out the same every time. If I'm going to waste the calories and the time to make a dessert, I want it to be worth the effort so I use a recipe.
Our Relief Society used to have a Christmas party every year. Each woman in the ward would submit a recipe and prepare it for the party. They would have the food at 3 or 4 different homes and we would go from home to home tasting all the food. At the end, they gave everyone a cookbook with all the recipes in them. This is a recipe that Brooke Anderson brought one year. Everybody loved it. It is really yummy! She said sometimes she uses Nutella to flavor the Cool Whip.
Death by Chocolate
Bake a 9x13 pan of brownies. Crumble when cool.
Make 2 3oz pkgs of chocolate pudding. You may use instant if desired. If you cook the pudding, cool before combining.
In a trifle bowl or glass dish layer;
½ pudding
½ brownies
1 8oz. Container of cool whip flavored with chocolate syrup
Sprinkle with 2 crushed SKOR toffee bars
layer:
½ pudding
½ brownies
1 8oz container of cool whip flavored with chocolate syrup
Decorate with chocolate curls or sprinkles
Refrigerate 4 hours before serving.
Our Relief Society used to have a Christmas party every year. Each woman in the ward would submit a recipe and prepare it for the party. They would have the food at 3 or 4 different homes and we would go from home to home tasting all the food. At the end, they gave everyone a cookbook with all the recipes in them. This is a recipe that Brooke Anderson brought one year. Everybody loved it. It is really yummy! She said sometimes she uses Nutella to flavor the Cool Whip.
Death by Chocolate
Bake a 9x13 pan of brownies. Crumble when cool.
Make 2 3oz pkgs of chocolate pudding. You may use instant if desired. If you cook the pudding, cool before combining.
In a trifle bowl or glass dish layer;
½ pudding
½ brownies
1 8oz. Container of cool whip flavored with chocolate syrup
Sprinkle with 2 crushed SKOR toffee bars
layer:
½ pudding
½ brownies
1 8oz container of cool whip flavored with chocolate syrup
Decorate with chocolate curls or sprinkles
Refrigerate 4 hours before serving.
Friday, September 11, 2009
Homemade Noodles
Last week I found a pasta machine at a yard sale. It was $5.00. Charis had asked me to look for one for her. So when I saw it, I offered the lady $4.00 and she took it. The next yard sale I went to had a pasta machine for $2.00. So naturally, I bought it, too. I already have one. I use it quite often. Sometimes, I think there is something wrong with my brain when I do things like buy a pasta machine that I don't need just because it is cheap. But I figured, one of my daughters in law just might need one. Who knows? So if one of you reads this, and wants it, let me know. Or I just might be calling you.
I remember my aunt making homemade noodles, when I was just a little girl. Somehow, I thought she did it because she couldn't afford real macaroni. My mom always made chicken noodle soup with macaroni. Allan always thought that was wierd. He grew up on egg noodles in soup. They didn't have to be homemade. But he always prefers homemade. It wasn't until I was old and married, that I realized how much better fresh homemade noodles are. I had always thought of them as poor man food. But, as I have said before, I have discovered that some of my favorite foods are poor man foods. However, I still am not a big fan of Beans and Hot Dogs or even Baked Beans.
Homemade Noodles
2 cups flour
1 t. salt
3 eggs
2 tbsp. milk
Mix flour and salt. Make a small dent in the flour. Add eggs. Mix until dough forms. Add milk if dough is too dry. Add a little flour if it is too sticky. Roll to desired thickness (less than 1/8 inch). Cut into strips ¼ to ½ inch wide. Cut strips to desired length. Or, use a pasta machine to form the noodles. Let dry for an hour before using the noodles or carefully separate the noodles and use them immediately.
I remember my aunt making homemade noodles, when I was just a little girl. Somehow, I thought she did it because she couldn't afford real macaroni. My mom always made chicken noodle soup with macaroni. Allan always thought that was wierd. He grew up on egg noodles in soup. They didn't have to be homemade. But he always prefers homemade. It wasn't until I was old and married, that I realized how much better fresh homemade noodles are. I had always thought of them as poor man food. But, as I have said before, I have discovered that some of my favorite foods are poor man foods. However, I still am not a big fan of Beans and Hot Dogs or even Baked Beans.
Homemade Noodles
2 cups flour
1 t. salt
3 eggs
2 tbsp. milk
Mix flour and salt. Make a small dent in the flour. Add eggs. Mix until dough forms. Add milk if dough is too dry. Add a little flour if it is too sticky. Roll to desired thickness (less than 1/8 inch). Cut into strips ¼ to ½ inch wide. Cut strips to desired length. Or, use a pasta machine to form the noodles. Let dry for an hour before using the noodles or carefully separate the noodles and use them immediately.
Thursday, September 10, 2009
Apple Stuff
I do believe that some people call this apple crisp. But, in our house, it's always been just apple stuff. I got this recipe in my Jr. High cooking class. Allan loves this. It is a great way to get rid of apples that are getting old and are losing their crispness. It's even good the day after, warmed up in the microwave. And it makes the house smell divine! If we have a lot of people around, I will triple or quadruple the recipe and cook it in a 9" x 13" cake pan or a large dripper pan.
Apple Stuff
Part I
4 cups peeled and sliced apples
⅓ cup granulated sugar
2 teaspoon cinnamon
2 tablespoons butter
2 tablespoons flour
Part II
½ cup flour
½ cup oats
½ cup brown sugar
½ teaspoon salt
½ cup butter
Put part I in a pan (bread pan). Mix part II and put over part I. Bake at 350° for 45 minutes. Serves 6-8
Serve warm with whipped cream or vanilla ice cream.
Apple Stuff
Part I
4 cups peeled and sliced apples
⅓ cup granulated sugar
2 teaspoon cinnamon
2 tablespoons butter
2 tablespoons flour
Part II
½ cup flour
½ cup oats
½ cup brown sugar
½ teaspoon salt
½ cup butter
Put part I in a pan (bread pan). Mix part II and put over part I. Bake at 350° for 45 minutes. Serves 6-8
Serve warm with whipped cream or vanilla ice cream.
Wednesday, September 9, 2009
Taco Soup
I really like Taco Soup. I don't make it very often because it makes way too much for our small household. This soup is really good on a cold day. And it is really good for parties. You can have people bring the things to put in the soup. Everybody can add the things they like. Allan hates cilantro, I love it. So with this soup, we're both happy.
Taco Soup
4-5 slices bacon cooked and crumbled
1 onion
1 16 oz. can of chicken broth
1 16 oz can of diced tomatoes
1 16 oz can of black beans (rinsed and drained)
2 carrots chopped
2 potatoes diced
1 clove garlic (minced)
1 tsp. sugar
1½ tsp. salt
½ tsp. pepper
Combine above ingredients for soup.
Add condiments to soup buffet style:
Chopped boiled egg
cooked bacon (crumbled)
crushed corn chips
grated cheddar cheese
grated Monterrey jack cheese
chopped avocado
sour cream
chopped cilantro
garbanzo beans
salsa
Taco Soup
4-5 slices bacon cooked and crumbled
1 onion
1 16 oz. can of chicken broth
1 16 oz can of diced tomatoes
1 16 oz can of black beans (rinsed and drained)
2 carrots chopped
2 potatoes diced
1 clove garlic (minced)
1 tsp. sugar
1½ tsp. salt
½ tsp. pepper
Combine above ingredients for soup.
Add condiments to soup buffet style:
Chopped boiled egg
cooked bacon (crumbled)
crushed corn chips
grated cheddar cheese
grated Monterrey jack cheese
chopped avocado
sour cream
chopped cilantro
garbanzo beans
salsa
Tuesday, September 8, 2009
Honey Whole Wheat Bread
This is my favorite whole wheat bread recipe. It isn't 100% whole wheat so it isn't too heavy. Allan loves hot bread when we have soup. The weather is starting to change so it will soon be soup season. There's not much better than hot soup and warm bread on a cold autumn day. I like to grind my wheat so it is nice and fresh.
Honey Whole Wheat Bread
1½ cup milk
3 Tbsp. Yeast
1½ cup water
2 eggs
¾ cup honey
1½ Tbsp. Salt
⅓ cup butter or margarine
1½ cups whole wheat flour
3 cups all-purpose flour
2½ cups whole wheat flour
2-3 cups all purpose flour
Heat milk, water, honey and butter to 120º. In mixer combine 3 cups flour, 1½ cup whole wheat flour, yeast, egg, salt and warmed milk mixture. Mix for 3 minutes on highest speed. Add whole wheat flour and 2 cups of white flour. Continue to add flour a little at a time until dough doesn’t stick to sides of bowl. Knead until dough is stiff and smooth. Place dough in a greased bowl, turning to grease the top of the dough. Cover and let rise in a warm place until doubled, about 1 hour. Divide into loaves (2-3) Cover and let rise until doubled. Bake in preheated 375º oven for 10 minutes. Reduce heat to 350º and continue to bake 30-35 minutes. Remove from pans and cool on wire racks.
Honey Whole Wheat Bread
1½ cup milk
3 Tbsp. Yeast
1½ cup water
2 eggs
¾ cup honey
1½ Tbsp. Salt
⅓ cup butter or margarine
1½ cups whole wheat flour
3 cups all-purpose flour
2½ cups whole wheat flour
2-3 cups all purpose flour
Heat milk, water, honey and butter to 120º. In mixer combine 3 cups flour, 1½ cup whole wheat flour, yeast, egg, salt and warmed milk mixture. Mix for 3 minutes on highest speed. Add whole wheat flour and 2 cups of white flour. Continue to add flour a little at a time until dough doesn’t stick to sides of bowl. Knead until dough is stiff and smooth. Place dough in a greased bowl, turning to grease the top of the dough. Cover and let rise in a warm place until doubled, about 1 hour. Divide into loaves (2-3) Cover and let rise until doubled. Bake in preheated 375º oven for 10 minutes. Reduce heat to 350º and continue to bake 30-35 minutes. Remove from pans and cool on wire racks.
Wednesday, September 2, 2009
Measurements
When I was in Junior High, all the girls were required to take home economics. The boys were required to take shop. No boys were allowed in home ec. and no girls were allowed in shop. If for some reason a girl had to enter the shop or a boy had to enter the home ec. room for any reason, it was almost as embarrassing as if you had gone into the wrong bathroom.
My junior high cooking teacher, Miss Grotegut (yes that really was her name), insisted that before we could cook anything we had to memorize the measurement chart. We also had to learn a long list of cooking terms. Everybody whined and complained. But because it was required to cook, and we all wanted to cook, we did it. I have used that information more than anything else I learned in her class (maybe more than information I learned in a lot of other classes as well).
In college, my favorite teacher, Maurine Hegsted, taught us this rhyme.
"A pint's a pound the world around."
That has always stuck in my head.
Home ec. classes aren't required anymore. They are more or less just for fun. Consequently, I don't think my kids ever had to learn measurements. That's too bad. I am surprised at how often I am asked questions about measurements. For that reason, I'm including this list here.
Measurements
3 teaspoons = 1 Tablespoon
2 Tablespoons = 1 fluid ounce
8 fluid ounces = 1 cup
16 fluid ounces = 1 pint
32 fluid ounces = 1 quart
16 Tablespoons = 1 cup
2 cups = 1 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups = 1 gallon
1 pint = 1 pound
1 pkg yeast = 1 Tablespoon
1 teaspoon = 5 ml
1 Tablespoon = 15 ml
1 cup = 240 ml
My junior high cooking teacher, Miss Grotegut (yes that really was her name), insisted that before we could cook anything we had to memorize the measurement chart. We also had to learn a long list of cooking terms. Everybody whined and complained. But because it was required to cook, and we all wanted to cook, we did it. I have used that information more than anything else I learned in her class (maybe more than information I learned in a lot of other classes as well).
In college, my favorite teacher, Maurine Hegsted, taught us this rhyme.
"A pint's a pound the world around."
That has always stuck in my head.
Home ec. classes aren't required anymore. They are more or less just for fun. Consequently, I don't think my kids ever had to learn measurements. That's too bad. I am surprised at how often I am asked questions about measurements. For that reason, I'm including this list here.
Measurements
3 teaspoons = 1 Tablespoon
2 Tablespoons = 1 fluid ounce
8 fluid ounces = 1 cup
16 fluid ounces = 1 pint
32 fluid ounces = 1 quart
16 Tablespoons = 1 cup
2 cups = 1 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups = 1 gallon
1 pint = 1 pound
1 pkg yeast = 1 Tablespoon
1 teaspoon = 5 ml
1 Tablespoon = 15 ml
1 cup = 240 ml
Monday, August 31, 2009
Peach Muffins
We had a bumper crop of peaches on our little tree this year. They weren't huge but there were a lot. I used them to make some of the muffins for Natalie's shower. Allan loves these.
Peach Muffins
3 cups all-purpose flour
1 Tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 ¼ cup vegetable oil
3 eggs, lightly beaten
2 cups white sugar
2 cups peeled, pitted and chopped peaches
Preheat oven to 400 degrees.
In a large bowl, mix the dry ingredients. In a separate bowl, mix the oil, eggs and sugar. Stir the oil mixture into the flour mixture, just until moist. Fold in the peaches. Spoon into paper lined muffin tins.
Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before removing from pans.
Peach Muffins
3 cups all-purpose flour
1 Tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 ¼ cup vegetable oil
3 eggs, lightly beaten
2 cups white sugar
2 cups peeled, pitted and chopped peaches
Preheat oven to 400 degrees.
In a large bowl, mix the dry ingredients. In a separate bowl, mix the oil, eggs and sugar. Stir the oil mixture into the flour mixture, just until moist. Fold in the peaches. Spoon into paper lined muffin tins.
Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before removing from pans.
Mini Quiche
Charis's original plan was to buy ready made mini quiches for the shower. But when we went to buy them, we found out that Costco only sells them during the holidays. So she decided to make her own. The recipe called for Swiss or cheddar cheese but she used Monterrey Jack instead. They turned out really well. There were several left over and, because Craig doesn't like quiche, she sent them home with me. Cuyler ate them all.
Mini Quiche
1 (8 oz.) tube butterflake rolls
1 sm. pkg. breakfast sausage, cooked (or crumbled bacon)
4 oz. Swiss cheese grated or Cheddar or both
1 egg, beaten
1/4 c. light cream
2 tbsp. green onion, minced
Grease 24 miniature muffin cups. Divide each roll into halves and press into a muffin cup to make a shell. Distribute sausage, cheese and onion evenly in shells.
Mix egg and cream with salt and pepper and put 1-2 teaspoons into each shell. Bake in 350 degree oven for 20 minutes. Serve warm.
Mini Quiche
1 (8 oz.) tube butterflake rolls
1 sm. pkg. breakfast sausage, cooked (or crumbled bacon)
4 oz. Swiss cheese grated or Cheddar or both
1 egg, beaten
1/4 c. light cream
2 tbsp. green onion, minced
Grease 24 miniature muffin cups. Divide each roll into halves and press into a muffin cup to make a shell. Distribute sausage, cheese and onion evenly in shells.
Mix egg and cream with salt and pepper and put 1-2 teaspoons into each shell. Bake in 350 degree oven for 20 minutes. Serve warm.
Dip for Fresh Fruit
Charis hosted her shower for Natalie on Saturday. I think everything went smoothly if you don't count the mirror falling off the bathroom wall and shattering all over the floor a half hour before the shower. Michael was in the shower at the time and was pretty scared. It was a very large mirror. Luckily nobody got hurt and it just added to the excitement of the day.
Charis served mini quiches, finger sandwiches, mini muffins and fresh fruit with dip. Everything was delicious. Natalie got some nice gifts and I think everybody had a good time.
Dip for Fresh Fruit
1 6oz container of light vanilla yogurt
3/4 cup light cool whip
zest of one orange
1/8 -1/4 t. grated ginger root
cinnamon (to taste)
fold yogurt and cool whip together. mix in other ingredients.
Charis served mini quiches, finger sandwiches, mini muffins and fresh fruit with dip. Everything was delicious. Natalie got some nice gifts and I think everybody had a good time.
Dip for Fresh Fruit
1 6oz container of light vanilla yogurt
3/4 cup light cool whip
zest of one orange
1/8 -1/4 t. grated ginger root
cinnamon (to taste)
fold yogurt and cool whip together. mix in other ingredients.
Wednesday, August 26, 2009
Almond Poppy Seed Bread
I got this recipe from Laurie Carruth several years ago. Everybody loves it. Unless I put it somewhere out of sight, it's gone before you know it. In our house there is a phenomenon called "spontaneous cookie combustion". It is when you open a package of cookies, and within minutes, they are all gone. Everybody claims they only ate one. Nobody knows where the rest went. They're just gone. This bread has been known to be the victim of this phenomenon.
The recipe calls for almond extract. I use imitation because Cuyler is allergic to the real stuff. I can't tell a huge difference. It's still yummy.
Almond Poppy Seed Bread
3 eggs 1½ tsp. Salt
1⅛ cup oil 1½ tsp. Baking powder
2¼ cup sugar 1½ tsp. Butter extract
1½ cups milk 1½ tsp. Almond extract
3 cups flour 1½ Tbsp. Poppy seeds
Beat eggs, oil, sugar and milk, sift flour salt and baking powder together and mix into egg mixture. Add extracts and poppy seeds. Bake at 350º. For 50 minutes in 2 slightly greased medium loaf pans with waxed paper cut to fit the bottom of the pan. A double batch can make 5 medium loaves.
Glaze
¼ cup orange juice.
¾ cup sugar
2 tsp. each of butter, almond and vanilla extracts.
Mix well together. Spoon over bread pricked with holes, while still warm, allowing time to soak into bread.
The recipe calls for almond extract. I use imitation because Cuyler is allergic to the real stuff. I can't tell a huge difference. It's still yummy.
Almond Poppy Seed Bread
3 eggs 1½ tsp. Salt
1⅛ cup oil 1½ tsp. Baking powder
2¼ cup sugar 1½ tsp. Butter extract
1½ cups milk 1½ tsp. Almond extract
3 cups flour 1½ Tbsp. Poppy seeds
Beat eggs, oil, sugar and milk, sift flour salt and baking powder together and mix into egg mixture. Add extracts and poppy seeds. Bake at 350º. For 50 minutes in 2 slightly greased medium loaf pans with waxed paper cut to fit the bottom of the pan. A double batch can make 5 medium loaves.
Glaze
¼ cup orange juice.
¾ cup sugar
2 tsp. each of butter, almond and vanilla extracts.
Mix well together. Spoon over bread pricked with holes, while still warm, allowing time to soak into bread.
Tuesday, August 25, 2009
Peaches & Cream Ice Cream
My peaches are ripe. I love peach season. I love peaches. I love peaches and cream (or peaches and milk). I love peach ice cream. I don't love peach cobler. I love peach jam. I just plain love peaches.
Many years ago, Allan's office had a summer party. They had an ice cream making contest. This was the winning entry. The lemon ice cream we made came in second.
This is sooo good!
Peaches ‘n Cream Ice Cream
Juice of 2 lemons
9 ripe peaches mashed
3 cups sugar
3 eggs
1 pint half and half (or 1 can evaporated milk)
1 pint cream
1 pint milk
Blend and Freeze in an Ice Cream Freezer
Many years ago, Allan's office had a summer party. They had an ice cream making contest. This was the winning entry. The lemon ice cream we made came in second.
This is sooo good!
Peaches ‘n Cream Ice Cream
Juice of 2 lemons
9 ripe peaches mashed
3 cups sugar
3 eggs
1 pint half and half (or 1 can evaporated milk)
1 pint cream
1 pint milk
Blend and Freeze in an Ice Cream Freezer
Monday, August 24, 2009
Seven Layer Mexican Dip
Rosalie called me this morning to find out how to make Seven Layer Dip. It is pretty easy to make and it is always a winner. Wherever I go, if this is served, it is one of the first things gone.
Seven Layer Mexican Dip
Layer the following items in a 9x13 pan or serving tray:
2 cans refried beans (or bean dip)
3 mashed avocados mixed with 1 t. lemon juice
8 oz. sour cream mixed with 1 pkg. or less of Taco seasoning.
grated cheese
1 can chopped olives
1 bunch chopped green onions
chopped tomatoes.
Serve with lots of tortilla chips
Seven Layer Mexican Dip
Layer the following items in a 9x13 pan or serving tray:
2 cans refried beans (or bean dip)
3 mashed avocados mixed with 1 t. lemon juice
8 oz. sour cream mixed with 1 pkg. or less of Taco seasoning.
grated cheese
1 can chopped olives
1 bunch chopped green onions
chopped tomatoes.
Serve with lots of tortilla chips
Lasagna
Like I said in my last post, I'm a very lazy Lasagna maker. I never bother to layer the sauce and the cheeses. I just mix them all together and layer them with the cooked noodles. I can't tell the difference and I think it saves time.
Lasagna
Spaghetti sauce
1 16 oz container cottage cheese
1 lb. medium cheddar cheese (grated)
8 oz. mozzarella cheese (grated)
cooked lasagna noodles
Spray a large casserole dish with PAM. Make spaghetti sauce (recipe in previous post). Spread a small amount of sauce in casserole dish. cover with first layer of noodles. Mix cheeses with remaining sauce. Continue layering sauce alternating with noodles until the pan is full, ending with sauce. Cover with aluminum foil and bake at 350 degrees for 45 minutes.
Lasagna
Spaghetti sauce
1 16 oz container cottage cheese
1 lb. medium cheddar cheese (grated)
8 oz. mozzarella cheese (grated)
cooked lasagna noodles
Spray a large casserole dish with PAM. Make spaghetti sauce (recipe in previous post). Spread a small amount of sauce in casserole dish. cover with first layer of noodles. Mix cheeses with remaining sauce. Continue layering sauce alternating with noodles until the pan is full, ending with sauce. Cover with aluminum foil and bake at 350 degrees for 45 minutes.
Spaghetti Sauce
Saturday, I picked a lot of tomatoes from our garden. I decided to make spaghetti using fresh tomatoes and fresh herbs. I've never done that before. Sunday was the Oquirrh Temple dedication, so we were done with church by 10:30. Therefore, I was able to spend the day cooking down my fresh tomatoes. Charis & Craig and their kids and Naaman & Becky and C.J. came for dinner Sunday afternoon. So, after working all day making the spaghetti sauce from scratch, the general consensus was that everybody likes the kind I normally make better. It is much easier and a lot less work. It is also much less creative. But, I'm willing to sacrifice labor and creativity for flavor. So much for "mama mia, that's Italian". I'm sticking with the Shillings mix.
I use my spaghetti sauce for lasagna, too. I'm a very lazy lasagna maker. I mix all the spaghetti sauce, meat and cheese together and then layer it with the cooked lasagna noodles. It works great.
Spaghetti Sauce
2 cans crushed tomatoes
1 can slice mushrooms
1 package Shillings Spaghetti sauce mix
1 lb. ground beef
Brown ground beef. Drain and rinse off excess grease. Add tomatoes. Drain mushrooms and add them to beef and tomatoes. Stir in Spaghetti sauce mix. Cook until thickened. Serve over cooked spaghetti.
I use my spaghetti sauce for lasagna, too. I'm a very lazy lasagna maker. I mix all the spaghetti sauce, meat and cheese together and then layer it with the cooked lasagna noodles. It works great.
Spaghetti Sauce
2 cans crushed tomatoes
1 can slice mushrooms
1 package Shillings Spaghetti sauce mix
1 lb. ground beef
Brown ground beef. Drain and rinse off excess grease. Add tomatoes. Drain mushrooms and add them to beef and tomatoes. Stir in Spaghetti sauce mix. Cook until thickened. Serve over cooked spaghetti.
Friday, August 21, 2009
Cheese Cake
I think this is the best recipe for plain cheese cake that I have found. It is from Martha Stewart. It is really good with the blueberry topping I posted earlier. Our peaches are just about ready to pick. I may try to figure out some sort of peach topping for this.
Cheese Cake
PAM
6 T. butter, melted
2 cups graham cracker crumbs
3 T. sugar
1/4 t. cinnamon
16 oz. cream cheese, room temperature
16 oz. sour cream
1 cup sugar
3 large eggs
1 12 t. finely grated lemon zest
1 teaspoon vanilla extract
Boiling water for roasting pan
Make crust. Preheat oven to 325 degrees. Cover bottom of a 9 inch spring form pan with parchment paper. Spray sides with PAM. Wrap exterior of pan (including Base with a sheet of aluminum foil. (make sure there are no holes).
Stir together butter, graham cracker crumbs, sugar and cinnamon. Press mixture firmly into the bottom and 3 inches up sides of pan. Refrigerate 15 minutes While you make the filling.
Beat cream cheese with a mixer on medium speed until fluffy. add sour cream, sugar, eggs, lemon zest and vanilla. Beat until well combined (do nor over mix). Pour into chilled crust.
Set spring form pan in a large, shallow roasting pan. Place in oven. Carefully ladle enough boiling water into roasting panto come halfway up sides of spring form pan. Bake until cheesecake is set but still slightly wobbly in center, about 1 hour 15 minutes. Transfer roasting pan to a wire rack. Let cake cool in roasting pan 30 minutes. Remove cheesecake form roasting pan and refrigerator, uncovered, at least 8 hours or over night.
Run a knife around edge of cake, and unmold. Spoon desired topping over cake.
Cheese Cake
PAM
6 T. butter, melted
2 cups graham cracker crumbs
3 T. sugar
1/4 t. cinnamon
16 oz. cream cheese, room temperature
16 oz. sour cream
1 cup sugar
3 large eggs
1 12 t. finely grated lemon zest
1 teaspoon vanilla extract
Boiling water for roasting pan
Make crust. Preheat oven to 325 degrees. Cover bottom of a 9 inch spring form pan with parchment paper. Spray sides with PAM. Wrap exterior of pan (including Base with a sheet of aluminum foil. (make sure there are no holes).
Stir together butter, graham cracker crumbs, sugar and cinnamon. Press mixture firmly into the bottom and 3 inches up sides of pan. Refrigerate 15 minutes While you make the filling.
Beat cream cheese with a mixer on medium speed until fluffy. add sour cream, sugar, eggs, lemon zest and vanilla. Beat until well combined (do nor over mix). Pour into chilled crust.
Set spring form pan in a large, shallow roasting pan. Place in oven. Carefully ladle enough boiling water into roasting panto come halfway up sides of spring form pan. Bake until cheesecake is set but still slightly wobbly in center, about 1 hour 15 minutes. Transfer roasting pan to a wire rack. Let cake cool in roasting pan 30 minutes. Remove cheesecake form roasting pan and refrigerator, uncovered, at least 8 hours or over night.
Run a knife around edge of cake, and unmold. Spoon desired topping over cake.
Thursday, August 20, 2009
Easy Cheese Ball
This is the recipe for Bouncing Baby Cheese balls. I just made them about 1 inch in diameter and piled them up.
Easy Cheese Balls
2 8 oz. packages of cream cheese
1 bunch green onions, Chopped
l-2 Cloves garlic (minced)
sliced almonds
Mix Cream cheese, onions and garlic. Form into ball. Roll ball in sliced almonds. Refrigerate, till ready to serve. Serve with Crackers.
You can add some chopped pimento or chopped red pepper to make it look more festive (for Christmas)
Easy Cheese Balls
2 8 oz. packages of cream cheese
1 bunch green onions, Chopped
l-2 Cloves garlic (minced)
sliced almonds
Mix Cream cheese, onions and garlic. Form into ball. Roll ball in sliced almonds. Refrigerate, till ready to serve. Serve with Crackers.
You can add some chopped pimento or chopped red pepper to make it look more festive (for Christmas)
Mini Cheesecake
This is the recipe for the cheese cakes that we served at the baby shower. I used mini muffin tinns. You may need to trim the vanilla wafers to fit the muffin tins. I put 1 cherry on each. If you use regular muffin tins, you need more cherries.
Mini Cheese Cake
2 8 oz. packages cream cheese
¾ cups sugar
2 eggs
1 t. vanilla
1 T. lemon juice
vanilla wafers
Let cheese rest at room temperature. Beat until smooth. Beat eggs. Add sugar, lemon juice and vanilla. Mix thoroughly into cream cheese. Spoon into paper lined muffin tins with vanilla wafer in the bottom. Bake at 375º for 15 minutes. Top with fruit pie filling.
Mini Cheese Cake
2 8 oz. packages cream cheese
¾ cups sugar
2 eggs
1 t. vanilla
1 T. lemon juice
vanilla wafers
Let cheese rest at room temperature. Beat until smooth. Beat eggs. Add sugar, lemon juice and vanilla. Mix thoroughly into cream cheese. Spoon into paper lined muffin tins with vanilla wafer in the bottom. Bake at 375º for 15 minutes. Top with fruit pie filling.
Absentee Baby Shower
Josh & Sarah, and Rosalie & Tom, all moved out of state when they got married. Consequently, their babies have all been born out of state as well. When their first babies were due, neither of them had plans to come back home any time before the babies came. So, we decided to have a baby shower for them without them attending. We had people bring their gifts unwrapped and so we could all see what they were getting. Then we had them wrap them and make cards for them at the shower. we delivered the gifts when we went to see the babies. We also had a quilt on for people to work on.
All the food we served were baby themed. We had baby carrots, sweet little tomatoes, sweet peas, mini cheesecakes, sweetheart tarts, bouncing baby cheese balls, shrimp salad and Squirt.
Invitation
Josh and Sarah soon will have
A brand new bundle of joy.
The doctor tells them it will be
A bouncing baby boy.
or
Josh And Sarah soon will have
A brand new little one.
She will be a lot of work,
But also lots of fun.
Although they are so far away,
Their needs could not be greater.
We'll have a shower just for them.
You can visit with them later.
We know it may seem rather strange
That they will not attend.
But then again, you never know,
We could start a whole new trend.
Please bring your gift unwrapped
So that everyone can see
The kinds of things that they receive
For their brand new baby!
We'll wrap the presents at the shower.
You can bring paper, ribbon and bows.
Or we will have some you can use.
It could be quite fun -- who knows?
Then we'll send them in the U.S. Mail,
FedEx or U.P.S.
And hope they get them in plenty of time,
So their baby they can dress.
All the food we served were baby themed. We had baby carrots, sweet little tomatoes, sweet peas, mini cheesecakes, sweetheart tarts, bouncing baby cheese balls, shrimp salad and Squirt.
Invitation
Josh and Sarah soon will have
A brand new bundle of joy.
The doctor tells them it will be
A bouncing baby boy.
or
Josh And Sarah soon will have
A brand new little one.
She will be a lot of work,
But also lots of fun.
Although they are so far away,
Their needs could not be greater.
We'll have a shower just for them.
You can visit with them later.
We know it may seem rather strange
That they will not attend.
But then again, you never know,
We could start a whole new trend.
Please bring your gift unwrapped
So that everyone can see
The kinds of things that they receive
For their brand new baby!
We'll wrap the presents at the shower.
You can bring paper, ribbon and bows.
Or we will have some you can use.
It could be quite fun -- who knows?
Then we'll send them in the U.S. Mail,
FedEx or U.P.S.
And hope they get them in plenty of time,
So their baby they can dress.
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